Honey Cinnamon Cookies

Name: Honey Cinnamon Cookies
Prep time: 25 min
Cook time: 30 min
Total time: 60 min
Yield: About 17 to 18 cookies
Ingredients: 110 g unsalted butter softened to room temperature; 30 g sunflower oil; 200 g light brown sugar; 85 g honey; 1 large egg; 5 g vanilla extract; 280 g all-purpose flour; 4 g baking powder; 3 g fine salt; 5 g ground cinnamon; flaky salt for finishing

Not every cookie craving is about chocolate. Honey and cinnamon make a lovely change, especially if you’re looking for something to have with a cup of tea or coffee. These stay soft in the middle, with just a little color around the edges.

The small pinch of flaky salt on top is a finish I wouldn’t skip. It gives you a salty bite against the honey and brown sugar without taking over the cookie. They’re a one-bowl batch, too, so there’s not much to clear away while that warm cinnamon smell starts coming from the oven.

Ingredients for Honey Cinnamon Cookies

I use softened unsalted butter together with sunflower oil, honey, and light brown sugar for the base of these cookies. Ground cinnamon goes into the dough, while the flaky salt is separate and only used as a light finish.

Measured flour, butter, brown sugar, honey, egg, cinnamon, oil, vanilla, and salt for honey cinnamon cookies — Everything measured before the mixing starts.

110 g unsalted buttersoftened to room temperature
30 g sunflower oil
200 g light brown sugar
85 g honey
1 large egg
5 g vanilla extract
280 g all-purpose flour
4 g baking powder
3 g fine salt
5 g ground cinnamon
flaky saltfor finishing

From my kitchen

Watch me make Honey Cinnamon Cookies

See the recipe come together, then follow the written steps below.

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Stack of honey cinnamon cookies with one broken cookie showing its soft center

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How to Make Honey Cinnamon Cookies

This makes about 17 to 18 cookies at 40 to 45 g each. Leave 7 to 8 cm between them because they spread in the oven.

Mix the butter, oil, sugar, and honey

Put the softened butter, sunflower oil, light brown sugar, and honey in a large bowl. Beat with an electric mixer for about 1 minute, until the mixture is smooth and evenly combined.

Butter and light brown sugar in a glass mixing bowl with honey and sunflower oil ready to add — Start with the butter, oil, brown sugar, and honey in one bowl.

Add the egg and vanilla

Add the large egg and vanilla extract. Mix on low speed until they are fully incorporated.

Egg added to the smooth honey cookie mixture in a glass bowl — Mix in the egg and vanilla on low speed.

Add the dry ingredients

Add the all-purpose flour, baking powder, fine salt, and ground cinnamon. Mix only until no visible streaks of flour remain, taking care not to overwork the dough.

Flour, cinnamon, and baking powder added to the honey cookie mixture — Add the dry ingredients, then mix only until the flour disappears.

Finish the dough

Use a spatula to scrape the sides and bottom of the bowl, folding through any remaining dry ingredients until the dough is evenly combined.

Finished honey cinnamon cookie dough in a glass mixing bowl — Use a spatula to bring the dough together without overworking it.

Portion the dough

Line a tray or baking sheet with parchment paper. Divide the dough into portions of about 40 to 45 g, then roll them into balls.

Heat the oven and arrange the tray

Heat the oven to 180°C and line a baking sheet with parchment paper. Arrange some of the dough balls on the sheet, leaving 7 to 8 cm between each one.

Honey cinnamon cookie dough balls spaced on a parchment-lined baking sheet — Portion the dough, roll it into balls, and leave room for the cookies to spread.

Bake, salt, and cool

Bake for about 10 minutes, removing the cookies when the edges are beginning to turn golden but the centers still look soft. Sprinkle the tops with a few flakes of salt straight away. Leave the cookies on the baking sheet for a few minutes, then transfer them to a wire rack. Repeat with the remaining dough, using a cool baking sheet.

Baked honey cinnamon cookies with lightly golden edges on parchment paper — The edges are lightly golden while the centers still look soft.

Broken honey cinnamon cookie showing its soft interior beside baked cookies — The cookies firm up as they cool after their short rest on the tray.

Tips that make a difference

Use butter softened to room temperature so it mixes smoothly with the oil, sugar, and honey.
Stop mixing as soon as the last visible streaks of flour disappear.
Keep the dough portions between 40 and 45 g for the stated 10-minute bake.
Use a cool baking sheet for the next batch so the remaining cookies bake consistently.

These are the cookies I make when I want something warm and uncomplicated. The honey and cinnamon keep the flavor simple, and the small finish of flaky salt makes the soft middle and golden edges taste even better.

The Center After Baking

I wait until the cookies can be lifted cleanly, then break one open to check the middle. The edges should be set, while the center stays tender and shows the fine cinnamon crumb.